Photo by: Sarah Shatz
Milk Peas
Save and print this recipe on FOOD52.
Serves 4
2 1/2 cups fresh peas
1 1/2 cup whole milk
Salt
4 pats unsalted butter
Freshly grated zest of 1/2 lemon
Freshly ... more
Photo by: Sarah Shatz
Milk Peas
Save and print this recipe on FOOD52.
Serves 4
2 1/2 cups fresh peas
1 1/2 cup whole milk
Salt
4 pats unsalted butter
Freshly grated zest of 1/2 lemon
Freshly ground black pepper
1. Put the peas in a medium saucepan and pour over enough milk to barely cover the peas. Add a large pinch of salt. Set over medium heat and bring to a simmer -- keep an eye on it, milk loves boiling over! Simmer until the peas are just tender.
2. Spoon the peas into a serving bowl (or 4 small bowls), adding enough milk to pool in the base of the bowl. Season with the salt, lemon zest, and pepper. Top with the butter pats.
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Each part of the pea plant -- the tiny peas themselves, their shoots, even their pods (which can be simmered to make a broth) -- tastes of the sweet, sunny days of spring. Here are 7 ways to use them, before spring becomes summer.
• See more asparagus recipes to take advantage of spring's bounty.
• Check out our Spring Greenmarket Feast.
• Got a question in the kitchen? The Food52 Hotline is here to help!
